This Japanese Hot Pot nabe broth is made from a Japanese curry, a mixture of 15 spices, dried bonito, vegetable extracts and sesame paste.
We particularly recommend it topped with pork (thin slices of rindless belly and boneless collar) and sausage.
This stock is also suitable for pieces of chicken thigh and for seafood (shrimps, scallops). As for the accompaniment to your broth, prefer mushrooms (eryngii, enoki, shiitake), onions, pumpkins and other cucurbits, green onion, white leeks, carrot strips, Chinese cabbage, tomatoes, eggplant, tofu.
On the preparation side: shake the sachet well before opening it, then put it in your cooking pot. Bring to the boil, add the meat, then the remaining ingredients and cook for 5 to 10 minutes.
You can also bring the stock to a boil on its own and simply add udon noodles and simmer for 3 minutes.
Add chopped green onion to taste.
1 stock is suitable for 3 to 4 people
Meat-free, product from Kyushu Japan Shake well before opening. Add water to taste, heat with your desired hot pot additions and enjoy!
Ingredients: water, soy sauce (soy, wheat, salt, fructose syrup, diatomaceous earth), fructose syrup, soybean oil, curry (coriander, turmeric, cumin, fenugreek, black pepper, cloves, cinnamon, red pepper, dill, fennel, nutmeg, bay leaf, cardamom , paprika, mikan skin), roasted sesame paste, vegetable extract, salt, thickener E1422, flavor enhancer E621, yeast extract, alcohol, dried bonito chips, red pepper, flavor enhancer E635, thickener E415, presence of acidity regulator E507, preservative E221, emulsifier E471
